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Pumpkin Beef Bolognese Recipe

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4.7 from 72 reviews

A hearty and comforting Pumpkin Beef Bolognese combining tender pumpkin and fennel with savory ground beef and aromatic herbs, simmered in a rich tomato sauce and served over pasta. This unique twist on classic bolognese adds depth and subtle sweetness from the pumpkin, balanced with warming spices and optional creamy whipped ricotta topping for an indulgent finish.

Ingredients

Scale

For the Bolognese Sauce

  • 14 ounces pasta
  • 3 tbsp olive oil
  • 2 shallots – finely chopped
  • 3 garlic cloves – minced
  • 1 celery stalk – finely chopped
  • 4 cups diced pumpkin (with skin, seeded; like hokkaido pumpkin or red kuri squash)
  • 1 small or ½ large fennel bulb – trimmed and diced
  • 1.5 pounds ground beef
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried marjoram
  • 1 tsp smoked paprika
  • ½ tsp chili flakes
  • Salt – to taste
  • Black pepper – to taste
  • 1 ¾ cups beef broth (or chicken or vegetable broth)
  • 1 bay leaf
  • 3 cups puréed tomatoes
  • 1 tbsp tomato paste

For Serving (Optional)

  • Fresh thyme – for garnish
  • Chili flakes – for garnish

Whipped Ricotta (Optional)

  • 5 tbsp ricotta
  • 1 tbsp olive oil
  • 1 tbsp grated parmesan
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Heat Oil and Sauté Aromatics: Heat olive oil in a large heavy-based saucepan or Dutch oven over medium-low heat. Add the finely chopped shallots, minced garlic, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  2. Add Pumpkin and Fennel: Add the diced pumpkin cubes to the pan and cook for about 5 minutes, stirring frequently to prevent sticking. Then add diced fennel and cook for another 3 minutes until vegetables start to soften.
  3. Cook the Ground Beef: Increase heat to high and add the ground beef. Break it up with a wooden spoon for even cooking. Then reduce heat back to medium and cook for 10 minutes, stirring occasionally until the meat is fully cooked through and no longer pink.
  4. Season and Simmer with Broth: Stir in dried thyme, sage, marjoram, smoked paprika, chili flakes, salt, and black pepper. Pour in the beef broth and add the bay leaf. Bring to a simmer and cook for 10 minutes to develop flavor.
  5. Add Tomatoes and Cook Until Tender: Stir in puréed tomatoes and tomato paste. Cover and simmer gently for an additional 10 minutes or until the pumpkin is tender and the sauce has thickened nicely.
  6. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  7. Prepare Whipped Ricotta (Optional): In a small bowl, mix ricotta, olive oil, grated parmesan, and season with salt and pepper to taste. Whip until smooth and creamy.
  8. Serve: Plate the cooked pasta and top generously with the pumpkin beef bolognese sauce. Spoon some whipped ricotta over the top if using. Garnish with fresh thyme and a sprinkle of chili flakes for extra flavor. Enjoy your comforting meal!

Notes

  • You can substitute the pumpkin with similar squash varieties if desired.
  • Beef broth can be replaced with chicken or vegetable broth for a lighter flavor.
  • Adjust chili flakes to your preferred spice level.
  • Whipped ricotta adds creaminess but is optional.
  • Make sure to break up the ground beef completely for even cooking.
  • Use a heavy-based pan or Dutch oven to prevent sticking and ensure even heat distribution.
  • Simmering the sauce adequately allows flavors to deepen and the pumpkin to become tender.

Keywords: Beef, ground meat, meat dishes, Pasta, pumpkin, sauces, tomatoes

Find it online: https://messykitchenmagic.com/pumpkin-beef-bolognese-recipe/